Fillets of Veal à la Bordelaise

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894
Source
Mrs. A.B. Marshall's cookery book
Yield
6.0 – 8.0 persons
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (8)
Instructions (9)
  1. Cut the lean fillet of veal into slices about a quarter of an inch thick.
  2. Trim the slices into little rounds about two inches in diameter.
  3. Season the veal rounds with finely chopped eschalot, fresh mushroom, thyme, bayleaf, and parsley.
  4. Put a tablespoonful of salad oil or clarified butter or fat in a sauté pan and let it boil.
  5. Add the veal fillets to the pan and fry until a nice golden color, turning them once.
  6. Cook for about eight to ten minutes.
  7. Remove the veal from the pan and place on a hot dish.
  8. Arrange the veal fillets in a straight line down the dish, overlapping each other.
  9. Serve with Bordelaise sauce, poured around or over the dish as desired.
Original Text
Fillets of Veal à la Bordelaise. (Filets de Veau à la Bordelaise.) Take some lean fillet of veal, about one and a half to two pounds for six to eight persons, cut it through in slices about a quarter of an inch thick, and trim it into little rounds about two inches in diameter; season these with finely chopped eschalot, fresh mushroom, thyme, bayleaf, and parsley, put a tablespoonful of salad oil or clarified butter or fat in a sauté pan and let it boil, then put the fillets into the pan and fry till a nice golden colour, turning them once during the frying; they will take about eight or ten minutes to cook, then take them up and place them on a hot dish, arranging them straight down the dish so that they overlap each other; then serve with Bordelaise sauce, round or over the dish as liked.
Notes
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